No.1 Achari Chicken Recipe

Introduction of Achari Chicken

Achari Chicken, a tenatlizing dish from the rich culinary tapestry of India, is a delightful combination of succulent chicken pieces and a medley of spices that create an explosion of flavours to “pickle”, and true to its name, this dish capture the essence of Indian pickle with its tangy and rebust taste.

History of Achari Chicken

Originating from the northern region of India, particularly Punjab, achari chicken showcases the vibrant and aromatic flavours that ae quintessential to Indian cuisine with its perfect balance of spices and tanginess, this dish has gained popularity not only across India but also around the world.
In this recipe, we will explore the enchanting recipe of achari chicken , from the marination process to the final presention , so you can recreate this culinary masterpieces in your own kitchen.   

 INGRIDANTS OF ACHARI CHICKEN:

Achari Masala

1. 6 dried red chilies

2. 1 tablespoons coriander seeds
3. 1/2 tablespoon yellow mustard seeds
4. 1 tablespoon cumin seeds
5. 1/2 tablespoon fenugreek seeds
6. 1 tablespoon fennal seeds
7. 1 tablespoon of carrom seeds
8. 1/2 tablespoon of kalongi

For Gravy and stovetop spices

1. 3 Large Onion very finely chopped
2. 2 Tomatoes finely chopped or pureed.
3. 3 tablespoon mustard oil
4. 1/6 teaspoon of asafoetide – optional
5. 1 tablespoon ginger – garlic paste
6. 1/2 teaspoon turmeric powder
7. 1 teaspoon chili powder
8. 1 teaspoon sugar
9. 1 1/2 teaspoon salt
1o. 1/2 cup curd
11. 1 cup hot water
12. 75o gm chicken . mostly bone-in
13. 1 tablespoon pickle

For Garnishing

1. 2 tablespoon coriander leaves.

2. 1 tespoon shredded ginger.
3. 2,3 Lemon siles.

INSTRUCTION OF ACHARI CHICKEN

For Ginger- Garlic Paste

1. 2 green chili
2. 1/3 inch peelec ginger
3. 4,5 garlic cloves
4. salt
Now make a smooth paste of it. You can also store it in air tight container.

For Marination

1. 1kg chicken
2. salt
3. 1 tablespoon pickle oil
4. 1/2 cup of curd
Take a bowl put it chicken ,salt ,pickle oil, curd. Mix all together and keep aside for minimum 15 minutes.

TIPS OF ACHARI CHICKEN

1. In this recipes is mostly uses yellow mustard seeds because it enchance taste . If you don’t have yellow mustard seed then use black one. Yellow mustard seed is less acidic then black mustard seeds.
2. Mustard oil- If you don’t use mustard oil then use any kind of cooking oil but in this achari chicken mustard oil play a vital role in this recipe.
3. Always using fresh and hunk curd. Never use sour curd.

PRAPRATION OF ACHARI MASALA

1. Take a pan or kadhai, add fennel seeds, cumin seeds, fenugreek seeds, carmom seeds, musturd seeds, corriander seeds,
nigella seeds, dry red chilli.
2. Now dry roast all the speices until it all aroma of speices is activate or arnmatic. It takes around 5,7 minutes.
3. Transfer it into a bowl, and dry mango.
4. Now take a grinder jar and grind it coarsely. And keep it aside.

IN- STOVE PROCEDURES Infusing the Magic

To bring the achari chicken to life, it’s essential to choose the right cooking method. Traditionally, the dish is cooked in a
clay pot, enhancing the flavours and imparting a rustic touch. But noadays, we use this way to get best result.
1. Take a heavy- bottomed pan or a skillet. Add mustard oil in it and heat it on high flame.
2. Add whole spices like cinnamon, cloves, cumin seed and cardamom. when they splutter add hing.
3. Ones they release their aroma, add finely chopped onions and saute until it turn golden brown.
4. Add ginger- garlic paste and cook until the raw smell dissipates.
5. Add salt, turmeric powder, coriander powder, and red chili powder and mix it very well.
6. Lets cook then around 5,6 minutes.
7. Now, add the marinated chicken pieces and cook on medium heat, stirring occasionally.
8. Add a tomato puree or finely chopped tomatoes.
9. Cover the pan and let the chicken on low heat, allowing the flavours to meld together.
1o. As the chicken cooks, you will be greeted by the tantailzing aroma of the achari spices. The yougart in the marinade acts as a tenderizer, making the chicken juicy.
11. To balance the tanginess , you can add little sugar.
12. If required add little hot water.
13. Cover and cook until the chicken is tender and cooked fully.
14. When it cooked turn off the flame and muinium give half an hour rest it before serving.

GARNISHING

1. Ones the chicken is cooked , check for tenderness and adjust the seasoning .
2. Garnish the dish with fresh coriander leaves, mint leaves, and a sprinkle of lemon juice for an added brust of freshness.
3. The final touch is a tempering of achari speices to enhance the pickle- like flavours.
4. In a small pan, heat oil and add musturd seeds, fennel seeds, and nigella ssed. Lets them splutter and release their aroma.
5. Pour this tempering over the prepared achari chicken , and gently mix it in.
6. The aroma and flavours of the tempering elevate the dish to new heights.

SERVING SUGGESTION

Achari chicken pairs wonderfully with steamed rice , naan bread, or roti. The tangy and spicy flavors makes it a perfect
choice for special occasions or gathering with friends and family.

STORAGE IDEAS

1. Achari chicken tastes better the next day as the achaar taste become more tasty.
2. You can store it for 3-4 days in an airtight container in the fridge. Reheat it in a pan or microwave before serving.
3. You can freeze the curry in an airtight container for up to 3 months. Thaw and heat before serving.

Read More: Chicken Bhuna Masala

NOTES

1. Avoid using cold water at it can stop the process of cooking for sometime. It is time consuming.
2. Amount of water uses it depends on the chicken. Sometimes chicken releases lot of moisture. SO use only if required.
3. Use salt is very carefully because it use in many places like in stove prepration, mirnation, ginger- garlic paste. so use it
carefully.